Billerica Public Library
664
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http://bibfra.me/vocab/lite/Category
Label
664
Code
664
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5
Kitchen chemistry, Jon Eben Field
Fizz in the kitchen, Susan Martineau ; illustrated by Leighton Noyes
Ultra-processed people, the science behind food that isn't food, Chris Van Tulleken
Chocolate, how is it made?, by Erica Donner
The 12 biggest breakthroughs in food technology, by Marne Ventura
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